Maple Muffins with Walnuts
Wake up to the cozy aroma of freshly baked maple muffins. This easy recipe uses maple syrup, brown sugar, cinnamon and oats to make a delicious fall snack. A sprinkle of walnuts and drizzle of maple icing makes each bite better than the last!
Maple syrup is an underrated flavor in my opinion. It adds natural sweetness and seasonal flavor to even the simplest of recipes, like these muffins. They have easy-to-find ingredients, but are packed with flavor! I started recipe testing using my banana oatmeal muffin recipe for guidance. The oats and walnuts add such a delightful texture that I’m sure you’ll love.
Why You’ll Love This Recipe
- Fantastic flavor. Brown sugar with maple syrup and cinnamon are the perfect trio of seasonal flavors. The maple glaze is the perfect topping! I use the same glaze in my chai scones.
- Unique texture. The oats add a little chewiness while the walnuts add a crunch! It’s so satisfying to eat.
- Easy to make. The batter comes together in minutes and there’s no electric mixer needed!
- Perfect for fall and winter. The flavor profile makes this a super cozy snack. Can’t you just imagine curling up next to a fire with a cup of tea and a maple muffin?
Ingredient Notes
- Maple syrup: Use 100% pure maple syrup (not pancake syrup). I suggest Grade B for the most flavor.
- Oats: Rolled oats (also known as old-fashioned) are best for absorbing the milk while also adding texture.
- Milk: The full fat in whole milk creates a richer flavor, but in a pinch low-fat works too.
- Butter: Use unsalted butter that is melted and slightly cooled.
- Baking powder and baking soda: These leavening agents help the batter rise for super tall and fluffy muffins! Check that they are fresh and not expired.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Substitute the nuts. Try pecans or almonds as an easy swap. You can also mix in dried cranberries, raisins or chocolate chips!
Add a streusel on top. Whisk together 3/4 cup flour, 1/4 cup brown sugar and 2 Tablespoons sugar. Stir in 4 Tablespoons melted butter. Sprinkle over muffins prior to baking.
Use brown butter. Start with 10 Tablespoons unsalted butter and cook it on the stovetop until browned (the water evaporates so the butter reduces to approximately 8 Tbs). Let it cool before using in the recipe.
Make mini muffins. Use a mini muffin tin and fill each cup two-thirds full. Bake for 8 to 10 minutes (yields 40).
How to Make Maple Muffins
- Whisk together the dry ingredients–flour, cinnamon, baking powder, baking soda and salt. Set aside.
- Stir together the oats and milk in a separate bowl.
- Add the maple syrup, butter, brown sugar and eggs to the oat and milk mixture. Mix well until thoroughly combined.
- Combine the dry and wet ingredients. Stir in the chopped walnuts.
- Transfer batter to a muffin tin, filling each cup three-quarters full. Bake at 400℉ for 18 to 20 minutes. Cool completely.
- Make the glaze. Whisk together the confectioners’ sugar, vanilla, maple syrup and milk. Drizzle over cooled muffins.
Expert Tips
Bring the ingredients to room temperature. This not only makes it easier for mixing, but it creates a smoother batter. As a result, the muffins will have a tender texture.
Use 100% pure maple syrup (preferably Grade B). This is essential for success and the best maple flavor! Do not use pancake syrup.
Don’t over-mix the ingredients. Mix the wet and dry ingredients just until combined. If the batter is over-mixed, the muffins will be dense and won’t rise properly.
Bake at a high temperature. In order to get that fluffy texture, muffins need to be baked in a hot oven. I found that 400℉ yields the best results!
Make Ahead and Storage Tips
Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months. Let the muffins cool completely, then wrap in plastic wrap and store in an airtight container or freezer bag. Defrost in the refrigerator before bringing to room temperature.
Make ahead the batter and cover it tightly. Store in the fridge up to 24 hours. When ready to bake, scoop batter from the bowl and into the muffin tin. Glaze can also be made ahead of time. Press plastic wrap on top so it doesn’t form a crust. Keep at room temperature for up to one week.
Recipe FAQ
Yes, quick oats can be substituted. However, it will change the texture slightly.
Use full-fat ingredients for extra tender muffins. Avoid over-mixing the batter, which can cause a dense texture. Lastly, do not over-bake!
Related Recipes
Do you love cozy winter flavors? Try these recipes next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Maple Muffins with Walnuts
Ingredients
- 2 cups (160 g) old-fashioned rolled oats
- 1 cup (240 ml) whole milk, room temperature
- ½ cup pure maple syrup Grade B
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (100 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 ½ cups (187 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup coarsely chopped walnuts
Maple Glaze
- 1 cup (120 g) confectioners' sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 1 Tablespoon milk
Instructions
- Preheat oven to 400℉. Line a standard 12-cup muffin tin with paper liners and set aside.
- In a separate bowl, whisk together the dry ingredients–flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together the oats and milk. Add the maple syrup, butter, brown sugar and eggs. Mix until thoroughly combined.
- Add dry ingredients to wet ingredients and mix just until combined (do not over-mix). Stir in the chopped walnuts.
- Scoop the batter into prepared muffin tin filling each cup about ¾ full. Bake at 400℉ for 18 to 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together confectioners’ sugar, vanilla, maple syrup and milk until smooth. If a thinner consistency is desired, add more milk 1 teaspoon at a time. Dip the muffins into the glaze or drizzle the glaze on top and serve.
3 Comments on “Maple Muffins with Walnuts”
Love to have smaller portion recipes. Not yielding 16 muffins. Can’t eat them all.
Can I leave out the oats and add more flour? Or what would be the proper substitute? Thank you!
Yes, that works!